Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Public Health Nutrition - Tập 9 Số 4 - Trang 449-464 - 2006
Jakob Linseisen1, Sabine Rohrmann1, Teresa Norat2, Carlos A. González3, Miren Dorronsoro Iraeta4, Patrocinio Morote Gómez5, María‐Dolores Chirlaque6, Basilio Gómez‐Pozo7, Eva Ardanáz8, Iréne Mattisson9, Ulrika Pettersson9, Richard Palmqvist10, Bethany Van Guelpen10, Sheila Bingham11, Alison McTaggart12, Elizabeth Spencer13, Kim Overvad14, Anne Tjønneland15, Connie Stripp15, Françoise Clavel‐Chapelon16, Emmanuelle Kesse‐Guyot16, Heiner Boeing17, Kerstin Klipstein‐Grobusch17, Antonia Trichopoulou18, Effie Vasilopoulou18, George Bellos19, Valeria Pala20, Giovanna Masala21, ­Rosario ­Tumino22, Carlotta Sacerdote23, Mariarosaria Del Pezzo24, H. Bas Bueno‐de‐Mesquita25, Marga C. Ocké25, Petra H. Peeters26, Dagrun Engeset27, Guri Skeie27, Nadia Slimani2, Elio Ríboli2
1German Cancer Research Centre, Division of Clinical Epidemiology, Im Neuenheimer Feld 280, D-69120 Heidelberg, Germany
2International Agency for Research on Cancer, Unit of Nutrition, Lyon, France
3Department of Epidemiology Catalan Institute of Oncology, Barcelona, Spain
4Department of Health of the Basque Government, Public Health Division of Gipuzkoa, San Sebastian, Spain
5Health Council and Health Services Asturias, Public Health Directorate, Oviedo, Spain
6Epidemiology Department, Health Council of Murcia, Spain
7Andalusian School of Public Health, Granada, Spain
8Institute of Public Health, Navarra Cancer Registry, Pamplona, Spain
9Lund Univ.#TAB#
10Umea University
11Medical Research Council Dunn Human Nutrition Unit, Cambridge, UK
12University of Cambridge
13University of Oxford.
14Aarhus University
15Danish Cancer Society, Institute of Cancer Epidemiology, Copenhagen, Denmark
16INSERM, E3N–EPIC Group, Institute Gustave Roussy, Villejuif, France
17German Institute of Human Nutrition
18University of Athens, Medical School, Department of Hygiene and Epidemiology, Athens, Greece
19Coropi Health Center, Greek Ministry of Health, Athens, Greece
20Epidemiology Unit, Italian National Cancer Institute, Milan, Italy
21Molecular and Nutritional Epidemiology Unit, CSPO, Florence, Italy
22Cancer Registry, Azienda Ospedaliera “Civile MP Arezzo”, Ragusa, Italy
23University of Turin
24Department of Clinical and Experimental Medicine, Federico II University, Naples, Italy
25National Institute of Public Health and the Environment
26Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, The Netherlands
27University of Tromsø

Tóm tắt

AbstractObjectiveThere is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses.Design and settingStandardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.SubjectsSubjects were 22 924 women and 13 031 men aged 35–74 years.ResultsExcept for the so-called ‘health-conscious’ cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day−1 in women and 18.8 and 88.5 g day−1 in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day−1 in men. The same was true for smoked PM (up to 51.8 g day−1). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day−1 in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres.ConclusionsWe applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

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Public Health Nutrition

Tập 9 Số 4

449-464

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